Jam, made from crushed or ground fruit, tends to hold its shape but generally is less firm than jelly. Jelly is made from fruit juice; the product is clear and firm enough to hold its shape when turned out of the container. No guarantee, endorsement, or discrimination among comparable products is intended or implied by the Alabama Cooperative Extension System. If fruit is to be left whole, it should be of uniform size and good shape. However, many people like to use commercial pectin when making jellied fruit products. A jellied fruit product requires proper amounts of fruit, pectin, acid, and sugar. In the small recipes yielding 5 to 6 jars, only 3⁄4 to 1 cup of sugar should be replaced by honey. With added powdered pectin, corn syrup can replace up to 1⁄2 of the sugar in any of the products. A. The mixture had too much juice, too little sugar, or was not acidic enough. Table 6. Recipes for Marmalades Commercial fruit pectins, which are made from apples or citrus fruits, may be used with any fruit.Keep them in hot water until they are used.Crystals in grape jelly may be tartrate crystals.Q. What causes jelly or jam to darken at the top of the container?Because various lots of fruit differ in composition, it’s not possible to develop formulas that will always give exactly the same results.In recipes without added pectin, light corn syrup can replace up to 1⁄4 of the sugar in jellies and up to 1⁄2 of the sugar in other products.Use only standard canning jars and two-piece lids made for home canning. Any fresh fruit may be canned or frozen to use in jellied products later. Six-ounce jars may also be used and you can use pint jars for other jellied products. Use a jelly bag or cheesecloth to strain pressed juice. Corn syrup or honey can replace part of the sugar, but not all. In the recipes included, lemon juice is included to supply acid when necessary. It’s particularly important to remove the mixture from the heat before it becomes overcooked. Time should not be counted until the mixture has reached a full rolling boil—one that cannot be stirred down. Juicy berries may be crushed, and the juice pressed out without heating. The method differs with each kind of fruit. However, the exact amount will vary with juiciness of the particular lot of fruit used. The bulb of the thermometer must be completely covered with the jelly mixture, but must not touch the bottom of the kettle. Higher than the boiling point of the water, using the same thermometer. Then cook the jelly mixture to a temperature 8 degrees F. Store commercial fruit pectins in a cool, dry place so they will keep their gel-forming abilities.The biggest problem in making jelly without added pectin is knowing when it’s done.With liquid pectin, corn syrup can replace up to 2 cups of the sugar.Beet and cane sugar can be used with equal success.Not all fruits have the natural properties needed for making satisfactory jellied products.Bring water to a rolling boil and gently boil for 10 minutes.However, the exact amount will vary with juiciness of the particular lot of fruit used. The jelly mixture was allowed to stand before it was poured. A. The jelly mixture was poured into glasses too slowly. Pour a small amount of boiling jelly on a cold plate and put it in the freezer compartment of a refrigerator for a few minutes. If the syrup forms two drops that flow together and fall off the spoon as one sheet, the jelly should be done. Place hot, filled jars on the wire rack. To keep pieces of fruit from floating to the top, gently shake the jars occasionally as they cool. Process in a boiling water bath for 10 minutes. It also has a firming effect on fruit, which is useful in the making of preserves. Sugar helps in gel formation, serves as a pre- serving agent and adds to the flavor of the jellied product. A marmalade commonly contains citrus fruit. The ideal preserve retains the color and flavor of the fresh fruit. When making jelly, whether with or without added pectin, it is best to prepare only a small amount at a time. Add enough hot water to cover the tops of the jars by about 1 or 2 inches. Commercially canned or frozen products are made from fully ripe fruit. Can fruit in its own juice or with only a small amount of water. However, a soft jelly can sometimes be improved by recooking it according to the directions given below.Do not tip jars to remove water atop the jar, as this could disturb the seal.To have jellied fruit products at their best, make up only the amount that can be used within a few months.Let jellied products stand 12 hours before storing to avoid breaking the seal.A. The mixture had to be cooked too long to reach the jellying stage, a result of too little sugar.Higher than the boiling point of the water, using the same thermometer.A jelly, candy, or deep-fat thermometer is an aid in making fruit products without added pectin.Flex batch pectin is best for customized jam and jelly recipes. To Use Canned, Frozen, or Dried Fruits Commercially canned or frozen fruits or juices can also be used in jellied products if they are unsweetened. If using fruit with average jellying properties, select medium firm fruits to make jellied products according to directions in this publication. A jelly, candy, or deep-fat thermometer is an aid in making fruit products without added pectin. Increasing the quantities given in the following recipes is not recommended. Uncooked jams may be held up to 3 weeks in a refrigerator; for longer storage, keep them in a freezer. The shorter the storage time, the better the eating quality. Crystals that form at the top of jelly that has been opened and allowed to stand are caused by evaporation of liquid.Approximate amounts of fruits needed to yield the amount of juice called for are given in each recipe.Dried fruits may be cooked in water until tender and used to make jams and conserves with or without added pectin, as required.Six-ounce jars may also be used and you can use pint jars for other jellied products.In the small recipes yielding 5 to 6 jars, only 3⁄4 to 1 cup of sugar should be replaced by honey.For preserves, use equal amounts of honey for sugar.The acid content varies in different fruits and is higher in underripe than in fully ripe fruits.The shorter the storage time, the better the eating quality.With added powdered pectin, corn syrup can replace up to 1⁄2 of the sugar in any of the products. A. The mixture had to be cooked too long to reach the jellying stage, a result of too little sugar. A. Too much pectin—the fruit was not ripe enough or too much pectin was added. A great excess of sugar can also cause syrupy jelly. A. Crystals throughout the jelly may be caused by too much sugar in the jelly mixture or cooking the mixture too little, too slowly, or too long. Storing Jellied Fruit Products Because various lots of fruit differ in composition, it’s not possible to develop formulas that will always give exactly the same results. Only jars may be washed in the dishwasher. Use only standard canning jars and two-piece lids made for home canning. A wire rack to fit the bottom of the pot to keep the jars from touching each other or the bottom or sides of the pot is also required. Keeping the jars hot will prevent containers from breaking when filled with hot jelly or jam. A jelly bag or a fruit press may be used for extracting fruit juice for jellies. For fruits that are low in acid, you can add lemon juice or citric acid. Using recipes from a reliable source and following the directions accurately is the surest way to succeed. During this test, the saucepan of jelly should be removed from the heat. If the mixture gels, it should be done. Also, commercial fruit pectins contain some acid. Commercial fruit pectins, which are made from apples or citrus fruits, may be used with any fruit. But, with commercial pectins, there is no need to depend on the jellying quality of the fruit for successful results. Marmalade is a tender jelly with small slices or pieces of mixed fruits distributed evenly throughout. These products are much alike; all of them are fruit preserved with sugar and usually all are jellied to some extent. Jelly, jam, preserves, conserves, marmalade, butters—any of these fruit products can add zest to meals. Honey can replace up to a half of the sugar in any of the recipes where no pectin is added. With liquid pectin, corn syrup can replace up to 2 cups of the sugar. A. The fruit was not fully ripe, was not thoroughly crushed or ground, was not cooked long enough, or was not properly packed in the jars. For firm fruits, heating is needed to help start the flow of juice and usually some water is added. Wash all fruits in cold running water, or wash them in several changes of cold water, lifting them out of the water each time. If you plan to use home-canned or frozen fruit for jelly without adding pectin, it’s best to can or freeze partly underripe fruit. To have jellied fruit products at their best, make up only the amount that can be used within a few months. When cooking jam, conserves, and marmalades, remove mixture from heat and stir gently at frequent intervals for 5 minutes. They require added pectin if used for jelly. If the first batch from one lot of fruit is too soft or too firm, you can adjust the proportions of fruit or the cooking time for the next batch. Leave the jars in the dishwasher to keep them hot as well. Keep them in hot water until they are used. For fruits that are low in acid, you can add lemon juice or citric acid.Dip a cool metal spoon in the boiling jelly mixture.Remove jars from water after canning and place them on a rack to cool.These products are much alike; all of them are fruit preserved with sugar and usually all are jellied to some extent.A wide-mouth funnel is needed for pouring or ladling jelly into the jars.Using 1⁄4 underripe and 3⁄4 fully ripe fruit is generally recommended to assure sufficient pectin for jelly.A. The jelly mixture was poured into glasses too slowly. Using 1⁄4 underripe and 3⁄4 fully ripe fruit is generally recommended to assure sufficient pectin for jelly. Flex batch pectin is best for customized jam and jelly recipes. For best flavor, use fully ripe fruit when making jelly with added pectin. Freezer Test Dip a cool metal spoon in the boiling jelly mixture. Before cooking the jelly, take the temperature of boiling water with a jelly, candy, or deep-fat thermometer. Undercooked jelly can sometimes be recooked to make a satisfactory product, but there is little that can be done to improve an overcooked mixture. A. Either can be used in place of part, but not all, of the sugar in the recipes for jellied fruit products in this publication. Processing jellied fruit products in a boiling water bath is recommended in warm and humid climates like Alabama’s. In products made with added pectin, 2 cups of honey can replace 2 cups of sugar in most recipes. In recipes without added pectin, light corn syrup can replace up to 1⁄4 of the sugar in jellies and up to 1⁄2 of the sugar in other products. Red fruits such as strawberries and raspberries are especially likely to fade. Q. What causes jelly or jam to darken at the top of the container? It is best to recook only 4 to 6 cups of jelly at one time. However, a soft jelly can sometimes be improved by recooking it according to the directions given below. The jelly set too fast—usually the result of using fruit that is too green. Bring water to a rolling boil and gently boil for 10 minutes. Do not let jars touch each other or the sides of the container. Fill the water bath container half full of water and heat it. Work quickly when packing and sealing jars. Then raise it at least a foot above the large saucepan, out of the steam, and turn the spoon so the syrup runs off the side. At that point, the mixture should form a satisfactory gel. Signs of overcooking are a change of color and a taste or odor of caramelized sugar. Processing in a Water Bath Wash them in warm, soapy water and rinse with hot water. Prepare canning jars before you start to make the jellied product. A wide-mouth funnel is needed for pouring or ladling jelly into the jars. A special stand or a colander will hold the jelly bag. To bring a mixture to a full boil without boiling over, use an 8- or 10-quart kettle with a broad flat bottom. A. Too little sugar or improper sealing. Crystals in grape jelly may be tartrate crystals. Crystals that form at the top of jelly that has been opened and allowed to stand are caused by evaporation of liquid. The juice was not properly strained and so contained pulp. It is impossible to assure uniform results because the fruit varies so much. A large metal pot with a close-fitting lid is needed for water bath processing. The bag may be made of several thicknesses of closely woven cheesecloth. Beet and cane sugar can be used with equal success. Table 4. Recipes for Preserves If you wish, use 1⁄8 teaspoon of crystalline citric acid in place of each tablespoon of lemon juice. Store commercial fruit pectins in a cool, dry place so they will keep their gel-forming abilities. Most of the recipes included here require no added pectin. Others require added pectin, particularly when they are used for making jelly, which should be firm enough to hold its shape. Filling and Sealing Containers The acid content varies in different fruits and is higher in underripe than in fully ripe fruits. All fruits have less pectin when they are fully ripe than when they are underripe. Not all fruits have the natural properties needed for making satisfactory jellied products. Conserves are jams made from a mixture of fruits, usually including a citrus fruit. It’s usually best to have part of the fruit under- ripe because it has a higher pectin content than fully ripe fruit. Re-strain pressed juice through a double thickness of damp cheesecloth or a damp jelly bag; do not squeeze the cloth or bag. Put the prepared fruit in a damp jelly bag or a fruit press. Approximate amounts of fruits needed to yield the amount of juice called for are given in each recipe. Some kinds of fruit have enough natural pectin to make a high-quality product. Fruit gives each product its flavor and furnishes at least part of the pectin and acid required for a successful gel. Butters are made by cooking fruit pulp and sugar to a thick but still spreadable consistency. The syrup becomes thick and often slightly jellied. Table 1. Extracting Juice for Jelly* Preserves are whole small fruits or pieces of large fruits cooked in a syrup until clear. Products made with honey will have a darker color than those made with sugar as the only sweetener and the flavor will be somewhat different. For preserves, use equal amounts of honey for sugar. Making Jelly with Added Pectin The biggest problem in making jelly without added pectin is knowing when it’s done. Thus, the yield of jelly per cup of juice is less. Jellies made with instant pectin is best used for freezer jam. The mixture should boil 1 minute after adding pectin. Prepare fruit for juice extraction as directed in the chart on page 7. Q. Can corn syrup or honey be used instead of sugar in making jelly and jam? Jellies made without added pectin require less sugar but longer boiling time to bring the mixture to the proper sugar concentration. Fill hot jars up to 1⁄4 inch to the top with hot jelly or fruit mixture. Dried fruits may be cooked in water until tender and used to make jams and conserves with or without added pectin, as required. The freezer test suggested for jelly (page 5) may be used. Light, mild-flavored honey generally is the best kind to use. Note that the consistency of the product will change when honey is used because it is a liquid. Let jellied products stand 12 hours before storing to avoid breaking the seal. Do not tip jars to remove water atop the jar, as this could disturb the seal. Remove jars from water after canning and place them on a rack to cool. Prepare canning jars and lids according to instructions under Preparing Containers. Concentrated frozen juices make very flavorful jellies. Or, you can extract the juice to can or freeze it.